Cottage cheese baked potatoes are my lighter take on the classic loaded baked potato. Instead of sour cream, the fluffy potato gets a creamy, high-protein filling of cottage cheese, ham, parsley, and chives - fresh, savory, and just as satisfying.
I vary endlessly with potatoes, and baking and filling them is what I love most. This version gives you all the creaminess with 18 grams of protein per serving, no sauce needed.
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Why this recipe works
The oven does most of the work. Floury potatoes turn soft and fluffy inside, while the cottage cheese filling stays fresh and savory. Ham, parsley, and chives give it enough flavor that you don't need anything else on the table.
Ingredient notes
- Floury potatoes of roughly equal size bake evenly and turn light inside.
Deli ham adds savory depth without overpowering; leave it out for a vegetarian version. - No chives? A little finely sliced green onion works.
- Low-fat cottage cheese keeps it light, full-fat makes it richer.
How to make it
- Step 1: Cut the ham into small strips, chop the parsley and chives finely, and mix them into the cottage cheese. Season with salt and pepper, then keep the filling chilled.
- Step 2: Preheat the oven and scrub the potatoes clean. Prick them a few times with a fork and place them on the baking sheet.
- Step 3: Bake the potatoes until they're done in about 1 hour. You'll know they're ready when a fork slides in easily.
- Step 4: Remove the potatoes from the oven, slice a V-shaped notch in the top, and spoon in the herbed cottage cheese. Serve immediately.
- If you want to tell if your potatoes are ready to serve, take a fork and press it into the potato. If it goes in easy (without resistance), your potato is done.
What to serve it with
These cottage cheese baked potatoes work as a side for almost any main, or as a light meal on their own.
For a full spread, pair them with grilled or roasted meat - they hold their own next to a Smoked Chicken Potato Salad or alongside Boiled Parsley Potatoes with Butter if you want a double-potato spread for a crowd.
At a BBQ, set them out next to grilled chicken or steak skewers so guests can build their own plate.
Want to keep it light? Skip the sides altogether, one loaded potato with a simple green salad makes an easy lunch or dinner on its own.
Frequently asked questions
- Can I prep any part ahead? Yes. Mix the filling and keep it covered in the refrigerator for up to 1 day. Bake the potatoes fresh for the best texture.
- My cottage cheese filling looks a bit loose. What should I do? Let it sit in the refrigerator for 10 to 15 minutes before filling the potatoes. That helps it firm up slightly.
- Can I use smaller potatoes? Yes, but reduce the baking time. Smaller potatoes also have less room for filling.
- How do I stop the potatoes from bursting in the oven? Prick them a few times with a fork before baking, so steam can escape.
- Can I use Greek yogurt instead of cottage cheese? Yes. Greek yogurt gives a smoother, tangier filling. Cottage cheese keeps more texture and a slightly higher protein count.
- How do I store and reheat leftovers? Store the potatoes and filling separately in the fridge for up to 2 days. Reheat the potato in the oven or microwave, then spoon on the filling just before serving.
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Ingredients
- 4 slices deli ham
- 4 sprigs chives
- 4 sprigs Fresh Parsley
- ⅔ cups Cottage cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 large potatoes, floury, biological
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparing filling
- Cut the ham into small strips.4 slices deli ham
- Chop the herbs finely.4 sprigs chives, 4 sprigs Fresh Parsley
- Mix the cottage cheese with ham and herbs.⅔ cups Cottage cheese
- Taste and season with salt and pepper.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Store in the refrigerator until use.
Loaded baked potatoes
- Preheat the oven to 390 ℉.
- Scrub the potatoes thoroughly.4 large potatoes
- Prick them a few times with a fork and place them on the baking sheet in the oven.
- Bake them in about 1 hour.
- When the potatoes are baked remove them from the oven.
- Slice into the upper side a V-shaped notch.
- Spoon the herbed cottage cheese in the notch. Serve immediately!
Notes
- Fridge: Store leftover baked potatoes and filling separately, if possible. Keep them covered in the refrigerator for up to 2 days.
- Reheating: Reheat the potatoes in the oven or microwave. Spoon on the filling just before serving.
- Make-ahead: Mix the filling up to 1 day ahead and keep it chilled. Bake the potatoes fresh for the best result.
Nutrition
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